Sweets are an integral part of all the festivities in India. Whether there is some puja, marriage, some celebration or even a simple get together, sweets pave their way into the menu.
This is the last week of cooking carnival and my ingredient for this week is khoya/ mawa /evaporated milk. I selected khoya as my ingredient, as with navratri approaching, festivals have started knocking at the door. Festivals are synonymous with sweets or some luscious ghee laden food. So this week I’m going to make couple of sweets that you can make easily and muster praise from your dessert addict family and friends.
The first sweet in my list is ‘Jammu Chocolate’. Why is it named so, I’m not aware of it. Probably it was first formed in Jammu. One sweet shop in Ludhiana sells this Burfi. The day my family had tasted it, it has become our family favorite. It is totally different from other forms of burfis. Normally the burfis are melt in mouth type, but this Burfi is chewy just like candy. It’s name is Jammu chocolate, but taste is far away from chocolate.
Now coming to the recipe, when I thought of making this Burfi, I had no clues about its ingredients or method. Tried to look for its recipe on the net, but didn’t get the recipe. Still determined to make it, I set to work and made my first Burfi. That was quite tasty, but was lacking that chewiness and had chocolatey taste (I’ll post it’s recipe also).
Next day, after coming back from college, I straightway went into the kitchen, fully determined to get the success. Consecutively, I made three different batches of Burfi. All good, but not the exactly same taste. In my third batch, I could get 90% same taste and chewiness as is of the Burfi at the sweetshop. This feedback from my mom in law and daughter filled me with so much energy that after 10 minutes short tea break, I made my fourth batch…. I was so close this time. Little bit of difference remaining could be due to individual making differences or lack of some ingredient. My this success reminded me of beautiful lines of Shri Harivansh Rai Bachchan’s poem ‘Koshish karne walon ki kabhi haar nahi hoti’
|Khoya ||200 grams|
|Sugar ||150 grams|
|Milk chocolate||70 grams
|Corn flour||1 tablespoon|
|Cardamom powder||½ teaspoon|
|Milk Powder||100 grams|
- Make a paste of cornflour with 1-2 tablespoons of milk.
- Heat rest of the milk and dissolve milk powder in the warm milk.
- Grate khoya/mawa and heat it in a pan. It’ll start loosening up.
- Add sugar, corn flour paste, milk powder mixture, grated milk chocolate and continue cooking it with constant stirring.
- When it starts thickening, add ghee one tablespoon at a time.
- The mixture will initially become little frothy but will subside and absorb all the ghee.
- Add more ghee and continue heating with constant stirring.
- After some time, it will become too much frothy and leave ghee. Check the doneness by putting a little mixture on the plate. If it appears chewy and soft candy like, that means it’s ready.
- Take off the fire and transfer to the greased plate. It will spread on its own. Tap it to make it smooth.
- Leave it to cool down and set for 2-3 hrs.
- Cut into small cubes and enjoy the chewy texture of Jammu Chocolate.